It rained for the first three days of our visit to Prince Edward Island. We know that entertaining ourselves on rainy days will be a problem as we are “go outside” people and a lot of what we (especially Arch) like to do means being outside. So, after a spectacular summer of very little rain, this was our first real test. And, as we must stay on budget, we did not want to spend any unnecessary money. The solution? A food hunt for our dinner.
PEI issues a brochure “PEI Flavours Culinary Trail”. I found a recipe for PEI Lobster-Stuffed Spuds in it so we decided to follow the trail along Green Gables Shore and gather the food necessary to make them for supper.
First stop: Island Farmhouse Gouda to buy The Cheese Lady’s Gouda. They had an interesting video about how the Gouda was made and a glassed in area where we could watch the process happening. Unfortunately, when we were there, The Cheese Lady was not at work, so all we saw were the Gouda aging – a little like watching grass grow.
Lunch: So now we are on a hunt for a spot to have lunch. There was a Fisherman’s Wharf Lobster Supper restaurant there but these places tend to be very production (vs. quality) oriented and as buses from cruise ships visiting Charlottetown lined the road we decided to pass. Our brochure recommended a spot in Cavendish so on we went. Chez Yvonne sounded like a small, cozy café but when we arrived we found this. With more buses parked in back.
So then, on to get some mussels for Arch (I do not care for them) at Carr’s Shellfish on the wharf at Stanley Bridge. This is where the famous PEI blue mussel comes from and the waters around Stanley Bridge are full of mussel (and oyster) farms.
Arch shelled the lobster and scrubbed the mussels, we popped the potatoes in the oven to bake and I prepared the ingredients for the stuffed potatoes and the mussels.
2 baking potatoes, baked and hot
¼ cup cooked lobster meat, chopped
2 tsp butter
2 ½ tbsp. sour cream
1 green onion, diced small
Two rashers bacon, cooked crisp and crumbled
1/3 cup Gouda, grated (buy the “old” Gouda)
Preheat the oven to 4000F
Cut the cooked potatoes in half and scoop out the potato. Set the skins aside. In a bowl mash the potato with the butter, sour cream, green onion and ½ the cheese, Beat until smooth. Fold in the lobster meat and bacon. (I simply mixed it all together with a spoon). Season with pepper and salt. Spoon the mixture into the potato skins, sprinkle with the remaining Gouda and bake for about 15 minutes, until hot and cheese is melted.